Beets are a misunderstood root vegetable. Most people have only tasted the lackluster canned version. Garden fresh beets are a revelation when properly prepared. Farmer's markets are open this time of year and some farmers offer heirloom varieties of vegetables. Two varieties to look for are Bull's Blood and Golden & Chiogga beets.
Harvest Time Beet and Apple Salad
1 pound beets
1/8 cup vegetable oil
4 tablespoons white wine vinegar
2 tablespoons orange juice
2 tablespoons scallions, sliced
2 tablespoons parsley, minced
2 tablespoons mint, snipped
1 tablespoon orange zest
2 cup Romaine lettuce, cut bite size
1 large green apple, diced
Fresh mint, for garnish
Cook beets covered in simmering water for 40-50 minutes until tender. Drain and cool. Remove skin and cut into julienne strips. To make dressing, combine oil, vinegar, orange juice, mint, honey and zest in jar and shake to combine. Toss half of dressing with beets, chill for at least 2 hours. Combine lettuce and apples in a serving bowl, toss with the rest of dressing and top with beets. Garnish with mint.
Simply Elegant Beet and Walnut Salad Serves 4-6
3 cups beets, cooked and peeled
2 tart green apples, sliced
1/2 cup Feta cheese
1/2 cup walnuts
1/8 cup fresh chervil or mint, chopped
1/3 cup vinaigrette dressing (3 parts olive oil to 1 part balsamic vinegar)
3 cup Spring mix or other salad greens
Cut beets in cubes. Combine with apples, Feta cheese, walnuts and chevril. Drizzle dressing over salad. Serve on Spring mix.
Recipes courtesy of 'Easy Gourmet on a Budget' by Carol Bardelli.
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